How is Moutai made?

There are seven steps in the production of Maotai-flavor liquor. As one of the "living fossils of the traditional brewing technology of China liquor", Maotai's extremely complicated maotai-flavor technology left a mysterious impression on people.

Let responsible employees take care of every retort, every drop of wine, cellar surface, cellar middle and cellar bottom, and we will put them into storage by type, and we will ensure the quality. The second point is to do a good job of hanging the hall and be meticulous. At that time, the employees will be divided into two groups. You find out the problem, I'll do the work, cooperate with each other and cooperate tacitly. Every question is carried out in strict accordance with the key points of process operation.

Production technology:

Moutai liquor cellar construction is also quite particular. From the site selection, the direction of the pit area and the space height, to the temperature and humidity control, air permeability, the form and capacity of the wine cylinder and the mud sealing technology of the cylinder mouth, it is very strict. These are the keys to the ripening of finished wine and the improvement of aroma purity. Every day, someone should check the wine cellar, open and close the ventilation holes and control the temperature and humidity.

The brewing technology of Moutai is called "a must for all time". Maotai liquor has a set of production processes different from other liquors, and the production cycle is 7 months. Distilled wine is stored in the warehouse for more than 4 years, then blended with aged wine stored for 20 years, 10 years, 8 years, 5 years, 30 years and 40 years, and finally tested, tasted and bottled for sale.